Vegan Panang Tofu Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 14 oz extra firm tofu
  • nonstick cooking spray
  • ¼ tsp salt and black pepper, to taste
  • ½ Tbsp olive oil
  • 1 red onion, chopped
  • 1-inch piece ginger, chopped
  • 5 garlic cloves, minced
  • ½ serrano chili, seeds and membrane removed, finely diced
  • 2 Tbsp panang curry paste*
  • 3 Tbsp creamy peanut butter
  • 1½ cup low-sodium vegetable broth
  • 1 (14 oz) can coconut milk
  • ¼ tsp turmeric powder
  • 2 tsp low-sodium soy sauce
  • 1 Tbsp brown sugar
  • 6-7 baby potatoes, quartered (~8 oz)
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced and slices cut in half
  • 1 cup broccoli florets (small florets)
  • ⅓ cup basil, chopped
  • zest of 1 lime
  • juice of ½ lime
  • 3 cups cooked brown rice
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside. Drain tofu; cut width-wise to create 2 thinner blocks of tofu. Using layered paper towel, gently press excess moisture from the tofu. Cut into ¾-inch cubes and arrange in a single layer on the baking sheet. Mist with cooking spray and sprinkle with salt and pepper. Bake for 30 minutes.
  2. Meanwhile, heat oil in a pot over medium heat. Once hot, add the onion, ginger, garlic, and serrano. Saute for 3 minutes until onion is softened; add the panang curry paste and peanut butter; saute for 1 minute.
  3. Add broth, coconut milk, turmeric, soy sauce, and brown sugar; stir and increase to medium-high. Add potatoes and carrots. Cover the pot with a lid and let it simmer for 12-15 minutes. Add the bell pepper and broccoli; stir and cook for 5 minutes. Stir in prepared tofu, basil, lime zest, and lime juice. Serve over hot rice.
*I got the Maesri brand off Amazon

Reicpe adapted from Cook with Manali
Nutrition Information
Serving size: ¼ recipe Calories: 627 Fat: 28.5 Carbohydrates: 70.5 Sugar: 13.8 Sodium: 876 Fiber: 7.5 Protein: 21.8 Cholesterol: 0
Recipe by Prevention RD at